Sazerac Cocktail (Recipe)

How to make the Sazerac cocktail, courtesy of James Bumbery of Pour in Mount Kisco

(Makes one cocktail)
Rittenhouse Rye is the baseline Pour whiskey, even though Pour’s owner, Anthony Colasacco, is a compulsive collector of aged, boutique, and rare whiskeys. Says Bumbery, “The Rittenhouse is just chuggable. When we have restaurant people in Pour, we just put the bottle on the bar. I’m lucky enough to be surrounded by all these amazing ryes. We’ve tried 21-year-old rye in this drink, which is unheard of, but we keep coming back to the Rittenhouse.” The good news for home drinkers is that Rittenhouse retails for only about $20 per bottle.

  •  3 cubes sugar
  •  3 dashes Peychaud’s Bitters
  •  3 oz Rittenhouse Rye
  •  2 dashes Pernod Absinthe
  •  1 lemon twist

In a pint glass, muddle sugar cubes and bitters. Add ice and rye, and stir until the ingredients are well chilled. Meanwhile, pour the absinthe into a rocks glass and rotate the glass until its entire inside surface is coated with absinthe. Discard the absinthe and then strain the rye mixture into the absinthe-coated glass. Twist the lemon over the glass. Discard the lemon and serve neat.

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Photo: “Sazerac” by Marler – Own work. Licensed under Creative Commons Attribution-Share Alike 3.0 via Wikimedia Commons –

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